Stuffed Mexican Rice and Beans

Stuffed Mexican Beans & Rice
Prep time
Total time
Serves: 4-5
  • 1 cup cooked brown rice
  • 1 cup pinto beans
  • 1 Tbsp. coconut oil
  • 2 tsp. chili powder
  • 1 dash red pepper flakes
  • 1 dash sea salt
  • ¼ cup black olives, sliced
  • ¼ cup red onion, minced
  • 1 ½ cups cooked brown rice
  • ½ cup garbanzo bean flour
  • 1 tsp. baking powder
  • 1 tsp. sea salt
  • ¼ cup coconut oil
  • 2 Tbsp. olive oil
  • ½ cup water
  • 2 Tbsp. flax meal
  • guacamole
  • tomatoes, chopped
  • mango, chopped
  • cilantro, chopped
  • nutritional yeast (optional)
  • hot sauce (optional)
  1. Mix all filling ingredients together in a food processor (except onions and olives) until it resembles refried beans. Place mixture in a medium-size bowl, add olives and onions, stir well and set aside.
  2. Next, chop all toppings and prepare guacamole, set those aside.
  3. Now for the breading, in a medium bowl mix the water, flax, oils (melt the coconut oil) and stir well. Allow to sit for 3 minutes.
  4. Next, mix the flours, baking powder and sea salt in a larger bowl. Add wet ingredients to dry and stir well. You want mixture to stick together, so add a little more water if it’s too dry. *This dough works better if you don’t touch it to much.
  5. Place dough on counter and flatten out, divide into 8 small circles.
  6. Lightly oil frying pan and turn to medium,. Once pan is hot, add one circle breading dough, then a spoonful of filling then another circle of dough on top.
  7. Use a fork or spatula to close the sides of the circle. After a few minutes, flip and cook on the other side.
  8. Repeat until all the dough is used up.
  9. Serve hot with desired toppings.
*Note: the breading is really tricky, but doable, and very tasty. If you are easily frustrated, I would recommend making the filling and putting it in some kind of wraps, we love heated brown rice wraps.


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